Frozzie: it's all about texture-LOL.... of course the garlic butter is essential , well it's a combination of both As for offal I've been raised in a family where we try anything BUT it has to be cooked "properly". For example, my hubby detested liver which his dad cooked until it was leather like . Now leather has become a delicacy- lightly panfried with the addition of a creamy mustard & rosemary sauce..: YUM!I've discovered a few interesting thing since living in Oz too: roo, ostrich, croc
